| Ghormeh Sabzi | |
| Alternate Name: | Khoresh sabzi, khoresht sabzi, ghormeh sabzi, qormeh sabzi |
| Creator: | Iranians |
| Course: | Main course |
| Type: | Stew |
| Main Ingredient: | Herbs, kidney beans, dried lime, lamb; served with rice. |
Ghormeh sabzi (Persian: قورمه سبزی) or Khoresht sabzi (Persian: خورشت سبزی), also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran.[1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.
The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks, or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations.[2] Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none are part of the original recipe.[3]
This mixture is cooked with kidney beans, yellow or red onions, black lime (pierced dried limou-Amani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with polo (Persian parboiled and steamed rice) or over tahdig.[4]
The Financial Times noted that there is much disagreement among Iranians on the ingredients used in the stew.[5]
Ghormeh sabzi, a flavorful stew, is traditionally served with basmati rice. However, it can also be eaten with flatbread, Shirazi salad (cucumbers, tomatoes, onions, and herbs), and a yogurt-cucumber dip.[6] [7]
Self magazine listed ghormeh sabzi as one of twelve of the most meaningful dishes among cultures passed down among families.[8] The Tehran Times wrote that the dish "is one of the most prominent dishes in Persian culinary heritage."[9]
The undisputed King of Persian stews is Ghormeh Sabzi, with the Queen being Fesenjan, a pomegranate and walnut chicken stew. The crown jewel of this dish is its unparalleled depth of flavor. A symphony of fenugreek, cilantro, parsley, and dried limes creates a savory-sour symphony, enhanced by the comforting richness of beef and kidney beans.[10]
Iranians in the diaspora traditionally celebrate "International Ghormeh Sabzi Appreciation Day" two days after Thanksgiving.[11]
Ghormeh sabzi is the first Iranian dish served in outer space, by astronaut Jasmin Moghbeli.[12]